1/2 Cup Washington Red Apples, cored and sliced
2 Tbsp Sugar
1 1/2 Oz Brandy
6-8 Each (5-Oz) Pork Loin Portions
2 Tbsp Dijon
6-8 Each Bacon Slices, thin
6 Each Stalks of Swiss Chard
1/4 Cup Onion
1 Each Garlic Clove
2 Each Sweet Potatoes, large and dice medium
3 Cups Apple Juice
3 Tbsp Brown Sugar
1 Tbsp Ginger
3 Oz Maple Syrup
4 Oz Pork Scrap
1 Cup Mire Poix
1 Qt Veal Stock
6 Each Stems of Parsley
2 Cups Apple Juice
Caramelize apples in sugar on high heat. Deglaze with brandy. Let cool. Clean pork loin and stuff with apples, tossed with dijon. Wrap outer portion of pork with bacon. Sear all sides. Finish in 450°F oven for about 8 minutes.
Clean chard and chop in large pieces. Add to pan with splash of oil. Cook out onions. Add garlic, being careful not to burn. Add chard and cook until slightly wilted.
Peel sweet potatoes and cut into medium dice. Set aside. Add apple juice, brown sugar, ginger and maple syrup into medium pot. Cook until sugar dissolves. Add potatoes to a roasting pan. Pour sugar syrup over and bake at 350°F for 20 minutes or until potatoes are tender.
Get a medium saucepan very hot and add pork scraps and sear until well caramelized. Add mire poix and cook for 4 minutes. Add veal stock and parsley stems. Cook for about 30 minutes and strain into a bowl. Add apple juice and strain liquid. Reduce by half or until thick enough not to run on plate.
Spoon chard into center of a shallow bowl. Slice pork and fan sections over chard. Spoon sweet potatoes over the pork and add sauce over entire dish.